P6. Mongolian Pork, Spicy Recipe

Prepare and marinate pork

Trim silver skin and fat from pork tenderloin and slice very thinly across the grain into 1/8–1/4-inch slices. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp white pepper and 0.25 tsp salt. Add pork and toss to coat. Sprinkle 2 tbs cornstarch over pork and mix until slices are well coated. Let marinate 15–20 minutes while preparing other components.

Make sauce

In a small bowl whisk together 4 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs hoisin, 2 tbs brown sugar, 1 tbs rice vinegar and 1/2 cup water until sugar dissolves. In a separate small cup stir the 1 tsp cornstarch into 1 tbs cold water to make a slurry; set both aside.

Prep vegetables

Slice the white onion into thin wedges, mince garlic and ginger, slice green onions on a bias separating white and green parts. If using dried chilies, break larger chilies in half to release some seeds but keep mostly whole for texture.

Cook aromatics

Heat a large wok or wide skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. When oil is shimmering add the dried chilies and stir 15–20 seconds until fragrant (be careful not to burn). Add minced garlic and ginger and the white parts of the green onions; stir-fry 15–30 seconds until aromatic.

Stir-fry pork and onions

Push aromatics to the side of the wok. Add remaining 1 tbs oil and add the marinated pork in a single layer if possible. Spread slices so they sear rather than steam. Stir-fry 2–3 minutes, tossing until pork is mostly cooked and beginning to brown. Add sliced white onion and stir-fry another 1–2 minutes until onions are slightly softened but still crisp-tender.

Give the prepared sauce a quick stir and pour it into the wok with the pork and vegetables. Stir to combine and bring to a simmer for 30–45 seconds. Give the cornstarch slurry a quick stir and drizzle it into the bubbling sauce while stirring continuously. The sauce will thicken within 20–30 seconds and glaze the pork. If sauce becomes too thick, add up to 1–2 tbs water to adjust consistency.

Turn off heat. Stir in 1 tsp sesame oil and toss in the green parts of the sliced green onions. Taste and adjust seasoning (add a pinch more sugar or a splash of soy for saltiness). Transfer to a serving plate and sprinkle toasted sesame seeds and additional sliced green onion tops for garnish. Serve hot over steamed rice.